Curried Shrimp Stew with Asparagus

Shrimp is very versatile and we Bengali make lots of vegetable curry with shrimp. I grew up eating mostly fish almost everyday. But shrimp was always special occasion food because it's expensive, specially the bigger size. Sometimes my Ma would add small-medium sized shrimps in some veg curries and say "du mutho chingri debar jonnoi eyto bhalo taste hoy"(it's delicious just because of two fistful of shrimps). The vegetables absorb all the wonderful flavor of sauteed shrimps that tastes heavenly delicious indeed. I make shrimp curry with traditional Indian vegetables as well as with some new vegetables I was introduced after moving to USA. 

It's Spring and asparagus is in its peak. There are so many wonderful ways asparagus can be cooked because its versatility. I make pasta, noodles, rice and quinoa with asparagus and some times I roast, steam, stir fry with or without the seafood and meat. Today, I am sharing a hearty Spring time Indian spiced shrimp stew with asparagus. This Curried Shrimp Stew with Asparagus is one of the easiest one dish items paired with steamed brown or white rice for busy weekdays or lazy weekends. If you are an avid seafood and Indian curry lover you will absolutely enjoy this recipe. It's mildly spiced and very easy to follow. Use head-on shrimp for its intense flavor and taste.

Ingredients~
1 lb. medium/large whole shrimp, shelled, de-veined, head cleaned but attached
1 lb. asparagus, cut into 1 1/2 " pieces(green tender parts only)
2 medium potato, cut into medium-thick strips
1 cup chopped tomato
1/2 cup chopped onion
3 tbsp oil
1/8 tsp. nigella seeds
1 tbsp ginger paste
1/8 tsp of each cumin and coriander powder
1/8 tsp paprika
1/2 tsp turmeric powder
1/4 tsp ground coriander 
1/8 tsp  ground cumin
1/2 tsp salt or as per taste
2-4 green hot chili, slit (or as per heat tolerance)
1 1/2 cup warm water 

Method~
Pat dry shrimps with paper towels and smear with little salt and turmeric powder. Heat 2 tbsp.oil in a large pan on a medium high flame. Saute shrimps in hot oil until they turn slightly pink. Remove shrimps from the pan and set aside.  

Add 1tbsp of oil in the same pan. Temper nigella seeds to the pan followed by potato and asparagus. Sprinkle turmeric and salt. Stir fry for couple of minutes. Add ginger paste, chopped tomatoes, onions, cumin-coriander powder, salt, paprika, turmeric and green chili. Saute for a few minutes. Then add warm water and bring to a boil. Reduce the heat and simmer with the lid on for 4-5 minutes until potato and asparagus are just tender. Finally add the shrimps and cook for a few minutes. Serve the stew with steamed rice and a splash of lemon juice. Serves 4-5. Happy Spring!

Happy Cooking!